These easy Slow Cooker Chipotle Beef Burrito Bowls are a weeknight dinner dream. Tender shredded beef that’s been braised in the slow cooker for hours, fresh veggies, and all your favorite burrito toppings in one bowl. What’s not to love? This recipe is a great option for a busy weeknight or weekend when you just don’t feel like spending a lot of time in the kitchen. Plus, these burrito bowls are Whole30 compliant, Paleo, and packed with flavor for the perfect healthy lunch of dinner.
Can we all agree that burrito BOWLS are where it’s at when it comes to the whole burrito situation? Don’t get me wrong, traditional burritos are good, but burrito bowls are like burrito’s much sophisticated older cousin who seriously has her life figured out.
With burrito bowls you get the flavor of traditional burritos, and all your favorite toppings, but you also get to pack in even more fresh veggies and eat them out of your favorite bowl. And let’s be honest, food just tastes better when eaten out of a bowl, am I right?
When it comes to a quick and easy weeknight dinner, these slow cooker chipotle beef burrito bowls are my go-to recipe. Everyone loves them, so I know they’ll be a crowd-pleaser, and they only require around 20-30 minutes of actual hands on cook time.
You sear the beef for a few minutes on each side, cook the garlic and onions a bit, and then slowly let everything braise. Most of the work is done by the slow cooker or oven, which means you can set it and forget it (well you can’t completely forget…) while you get other things done around the house or even run a few errands.
This recipe is also Whole30 compliant and Paleo, so if you’re doing a round of Whole30 or just trying to stick to a more Paleo-style way of eating it’s a great hearty option that the whole family will enjoy.
The star of the show here is a braised chuck roast that becomes tender and delicious when cooked slowly in a combination of delicious spices, peppers, and tomatoes. As the meat cooks, it becomes incredibly flavorful and easy to pull apart.
Once your beef is done cooking, you just shred it with two forks and assemble your bowls with your favorite burrito toppings, which is personally my favorite part. So let’s talk about those toppings, ok?
romaine lettuce as the base
cauliflower rice (you could also use regular white rice if not on Whole30)
cilantro…lots of it (do not skip…unless you think it tastes like soap, then skip)
Whole30 compliant salsa
fresh jalapeños if you like a little kick
fajita veggies (bell peppers and onions)
fresh lime juice…a whole lot of it (pretty pretty please don’t skip)
Then, you just assemble your bowls, squeeze fresh lime juice over everything, sprinkle cilantro, and dig in. If you’re not following a Whole30, you could also add your favorite beans, shredded cheese, or sour cream to these bowls as well, but I honestly think this recipe is pretty hearty just the way it is, so don’t feel like you’re missing out on anything.
Going to close this out by sharing a couple of my favorite tips/tricks when it comes to this recipe.
You can also use the beef to make lettuce wrap or traditional tacos which are also absolutely delicious.
For my cauliflower rice, I just steam the cauliflower in the microwave and add a squeeze of fresh lime juice and cilantro. BOOM. Easy cilantro-lime cauliflower rice.
If I’m meal prepping this recipe, I’ll make a big batch of fajita veggies and chop up a good amount of romaine so I can assemble these bowls pretty quickly. Make your life easier, my friends.
2 tbsp coconut oil
2.5lb beef chuck roast
1 tbsp salt + more to taste
1 medium white onion, sliced
3 cloves garlic
1 – 15oz can diced tomatoes
1 – 4oz can diced green chiles
1/3 cup apple cider vinegar
2 dried bay leaves
1 tbsp cumin
1/2 tbsp chipotle powder or chili powder
1 tsp crushed red pepper flakes
1 tsp dried oregano
1/2 tsp paprika
sliced bell peppers and onions, for serving
romaine lettuce, for serving
salsa, for serving
cauliflower rice, for serving
guacamole, for serving
limes, for serving
jalapeños, for serving (optional)
cilantro, for serving
Heat a large heavy-bottomed skillet over medium-high heat. While the pan is heating, sprinkle a half tablespoon of salt on each side of the beef. When the pan is hot, add the coconut oil. Sear the beef for 7-8 minutes per side until it’s golden brown. Remove the meat from the skillet and place it in the slow cooker.
Lower the skillet heat and then add the apple cider vinegar to deglaze. Next, add the onions and garlic to the skillet. Cook 3-4 minutes and then pour over the beef.
Add all of the remaining ingredients to the slow cooker. Cook on high for 5-6 hours until the beef is tender and easily shreds with two forks.
Make the fajita veggies by sautéing sliced bell peppers and onions in a skillet over high heat. Finish the veggies with a little salt and fresh lime juice.
Assemble your burrito bowls. Start with romaine lettuce and then top with salsa, guacamole, cauliflower rice, fajita veggies, and the shredded beef. Serve with fresh limes and lots of cilantro. Enjoy!
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